Who doesn’t love mashed potatoes? Everyone has their favorite way to prepare them, and Mashed Potatoes with Parsley and Chives is mine. They’re easy to prepare, with only 5 ingredients!
Chive and Parsley Potatoes Recipe
I love mashed potatoes. Interestingly enough, when growing up my mom rarely made them. She told me she didn’t really like the texture! I like my mashed potatoes to be creamy and smooth, and that was my focus in creating this recipe.
Traditionally, mashed potato recipes include the basic ingredients of potatoes, butter, cream, salt and pepper. I like to opt for whole milk instead of cream, but both will work well. And I add chopped parsley and chives for a bit more flavor and some color.
Top tips for perfect mashed potatoes
Mashed potatoes are one of those dishes that are easy to prepare, but can be difficult to do well. So, I thought I would share my top tips on making creamy, smooth and flavorful mashed potatoes:
- Use Yukon Gold potatoes. They produce the creamier texture I prefer. For a fluffier texture, use a mix of Yukons and russets.
- Dry potatoes before mashing. After cooking the potatoes until tender, put them back into the pot and toss them around over high heat to dry them out. This step seems to enhance the flavor and prevents them from getting runny.
- Mash while hot. Mash the potatoes while they’re still hot, then mix in slices of cold butter. You can use a manual masher or food mill; or, if you prefer a smoother texture, use an electric hand mixer.
- Add hot milk. Heat the milk before adding! It will blend in better.
How to make Yukon Gold Mashed Potatoes
There are just a handful of steps involved in making mashed potatoes. Here’s all you have to do:
- Prep potatoes.
Peel the potatoes and cut into 1-inch pieces.
- Cook potatoes.
Place peeled, cut potatoes in a large stockpot and cover with water by at least 1 inch. Bring to a boil; stir in around 1 teaspoon of salt. Reduce heat and simmer until potatoes are very tender when poked with a fork, around 15 to 20 minutes.
- Prep herbs.
While the potatoes are cooking, chop the parsley and chives.
- Dry potatoes.
Using a colander, drain the cooked potatoes. Return potatoes to stockpot and put over high heat, shaking pan constantly, to dry potatoes (doesn’t take long).
- Mash and butter.
Remove from heat and mash potatoes (see recommended methods for mashing below). Mash or stir in cold butter into hot potatoes until melted.
- Add milk and herbs.
Heat milk in microwave (or on stove top) until very hot but not boiling. Stir hot milk into mashed potatoes. Stir in parsley and chives.
- Season and serve.
Season to taste with salt and pepper and serve.
I like to soak my potatoes for around 30 minutes before frying (or air frying) but I don’t feel it’s necessary before making these mashed potatoes with Yukon potatoes.
I prefer to boil the potatoes for this recipe, but you could also bake them – especially if you would like to include the skins. Yukon Gold skins are more tender than russet potatoes, and therefore are okay to add to mashed potatoes.
The best way to mash potatoes depends on the texture you are trying to achieve. For smooth, fluffy potatoes with just a few lumps, use a hand-held mixer. For super smooth with no lumps, use a food mill. And, for more lumpy potatoes, use a masher. If using a stand mixer or food processor, be very careful as they can come out gooey if over-processed.
How to Thicken Mashed Potatoes
If you follow my method for cooking the potatoes and place the cooked potatoes back in the pan to dry out over high heat, you shouldn’t have runny/thin mashed potatoes. However, if you skipped this step – or didn’t dry them out long enough – then they might be runny. Here are three ways you can thicken them:
- Cornstarch. Slowly whisk cornstarch into mashed potatoes, around 1 tablespoon at a time, until thickened.
- Dehydrated potato flakes. Slowly stir potato flakes into mashed potatoes, around 1 tablespoon at a time, until thickened.
- Unbleached all-purpose flour. Slowly whisk flour into mashed potatoes, around 1 tablespoon at a time, until thickened.
How to Store Mashed Potatoes
Any leftovers can be stored in a sealed container in the refrigerator for up to 4 days. I wouldn’t recommend freezing, as they can become watery.
How to Reheat Mashed Potatoes
To reheat mashed potatoes, first bring to room temperature. Then, place in a covered casserole dish and rewarm in a 350 degree oven for around 15 to 20 minutes. If they are bit dry or have lost some of their flavor, stir in a bit more milk and/or butter.
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- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 teaspoon kosher salt, plus more for seasoning
- 4 tablespoons salted butter, cut into cubes
- 1 1/2 cups whole milk
- 2 tablespoons chopped fresh Italian (flat leaf ) parsley
- 2 tablespoons chopped fresh chives
- Fresh ground pepper
- Place potatoes in a large stockpot and cover with water by at least 1 inch. Bring to a boil, stir in around 1 teaspoon of salt. Reduce heat and simmer until potatoes are very tender when poked with a fork, around 15 to 20 minutes.
- Drain potatoes in a colander; return to pot and put over high heat, shaking pan constantly, to dry potatoes.
- Remove from heat and mash potatoes. Mash or stir in cold butter until melted.
- Heat milk in microwave (or on stove top) until very hot but not boiling. Stir hot milk into mashed potatoes. Stir in parsley and chives.
- Season to taste with salt and pepper and serve immediately.
- Can be kept warm over low heat, stirring occasionally, for 10 to 15 minutes.
Make ahead: Potatoes can be made earlier in the day, covered and refrigerated. Bring to room temperature, then rewarm in a covered casserole dish, in a 350 degree oven. (Taste; you may want to add a bit ore milk and/or butter.)
- Category: side dish, gluten free
- Method: boiling, mashing
- Cuisine: American
Keywords: side dishes, Thanksgiving, comfort food